Sous Vide Hard-Boiled Eggs
- Sous Vide Immersion Circulator
- Cooking Container
- 4-12 large eggs
- Fill a stockpot or sous vide container with enough water to cover your eggs. Place on heat-proof surface and add immersion circulator.
- Heat water to 194°F.
- When water is heated, carefully lower the eggs into the water.
- Cook for 20 minutes then remove eggs and immediately place in an ice-water bath to cool completely.